Snow's Bend Farm - Certified Organic Produce
Dill
Dill-Flecked Yogurt Sauce
From Vegetable Literacy by Deborah Madison
“This sauce matches up with a countless number of edibles: beets; lentil salad; steamed then cooled carrots; potatoes, hot or cold; braised leeks; grains.”
1 small clove garlic
Sea salt
½ cup yogurt
¼ cup sour cream
½ cup finely chopped dill
Pound the garlic in a mortar with ¼ teaspoon salt until smooth. Stir in the yogurt, sour cream, and dill. Taste for salt. You’re done, unless you prefer to puree the sauce. Then it will come out pale green with occasional flecks of dill. This will keep for several days in the refrigerator.
From Vegetable Literacy by Deborah Madison
“This sauce matches up with a countless number of edibles: beets; lentil salad; steamed then cooled carrots; potatoes, hot or cold; braised leeks; grains.”
1 small clove garlic
Sea salt
½ cup yogurt
¼ cup sour cream
½ cup finely chopped dill
Pound the garlic in a mortar with ¼ teaspoon salt until smooth. Stir in the yogurt, sour cream, and dill. Taste for salt. You’re done, unless you prefer to puree the sauce. Then it will come out pale green with occasional flecks of dill. This will keep for several days in the refrigerator.
Dill Fingerling Potatoes
By Ina Garten
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
By Ina Garten
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
Beet Salad
½ onion
3 tbsp. sherry vinegar
½ cup olive oil
Dijon mustard
Dill
Beets
Boil the beets for about 20 minutes or until the skins easily come off. Run them under cold water and allow to cool.
Marinate the diced onion in the vinegar and oil. Add salt and pepper, mustard, and dill to taste. Let these sit for at least 20 minutes.
Rub the skins off the beets and cut into bite-sized pieces. Add the dressing.
½ onion
3 tbsp. sherry vinegar
½ cup olive oil
Dijon mustard
Dill
Beets
Boil the beets for about 20 minutes or until the skins easily come off. Run them under cold water and allow to cool.
Marinate the diced onion in the vinegar and oil. Add salt and pepper, mustard, and dill to taste. Let these sit for at least 20 minutes.
Rub the skins off the beets and cut into bite-sized pieces. Add the dressing.
Fresh Dill and Lemon Mayonnaise
From Vegetarian Cooking for Everyone by Deborah Madison
“Good with eggs and most vegetables, especially new potatoes.”
(We love to make sandwiches with a piece of fresh fish, good bread, a few salad greens and this mayonnaise. Especially great with a glass of white wine.)
1 large egg yolk at room temperature
1 teaspoon Dijon mustard
Salt
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil
2 tablespoons extra virgin olive oil
¼ cup chopped dill
1 teaspoon finely grated lemon zest
In a blender:
Put a whole egg, the mustard, and a pinch of salt in the blender with ¼ cup oil and turn it on. Add the remaining oil in a steady stream until all is incorporated, then add the lemon juice. Thin with additional lemon juice or boiling water.
In a Food Processor:
Use a whole egg, two yolks, or a whole egg plus a yolk. Plan to use an additional ½ cup oil and adjust the other ingredients accordingly, to taste. Start with the egg, mustard, and a pinch of salt and, with the machine running, add the oil in a steady stream until all is incorporated. Add the lemon juice and thin with fresh lemon juice or boiling water.
Add the dill, lemon zest, and more lemon juice (to taste) to the mayonnaise.
Makes 1 cup
Carrot and Turnip Slaw with Dill
From The Lee Brothers Simple, Fresh, Southern
1 pound medium carrots, trimmed, peeled, and grated
8 ounces white turnips, trimmed, peeled, and grated
2 tablespoons finely chopped fresh dill
¼ cup red or white wine vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon ground cumin
2 small cloves garlic, finely grated
½ teaspoon crushed dried red chile flakes
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
Combine the carrots, turnips, and dill in a large bowl and toss until thoroughly combined.
In a small bowl, whisk the vinegar with the olive oil, cumin, garlic, chile flakes, salt, and pepper. Pour the dressing over the slaw and toss until the slaw is evenly coated. Cover and let rest in the refrigerator for an hour, or for up to 2 days.
Just before serving, toss the slaw again, and season it to taste with salt and black pepper.
Roasted Carrots with Dill
From bonappetit.com
8-10 large carrots
Olive oil
1 tablespoon unsalted butter,
Cut into small pieces (optional)
Kosher salt and freshly cracked
Black pepper
1 tablespoon chopped fresh dill.
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
